Color, physicochemical characteristics and antioxidant activities of preserved egg white pickled at different temperatures
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Title
Color, physicochemical characteristics and antioxidant activities of preserved egg white pickled at different temperatures
Authors
Keywords
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Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 164, Issue -, Pages 113685
Publisher
Elsevier BV
Online
2022-06-22
DOI
10.1016/j.lwt.2022.113685
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